Hi peanut butter cup. Meet Cookie.

What could be better than a peanut butter cup inside of a cookie?  Me: almost nothing.  I'm a full blown Reese lover.  I found this recipe on All Recipes website.

Find out how to make them HERE.  One thing I realized was that I needed to measure the amount of cookie dough before putting it into the mini muffin pan.  I used a measuring spoon. The Tbsp worked really well. 

It was a struggle not eating those peanut butter cups while waiting on the cookie to finish baking! But, I prevailed!

Baking Therapy

This is the result of my baking therapy.  When I'm upset, I bake. When I'm angry I clean.  So, right now I have a clean house and it's full of these little pumpkin loaves. Not so bad, right? They are yummy.  We spread cream cheese frosting on them and they were delish! I feel much better now!

I got the recipe from ALL RECIPES.  It's good, but I adapted it.  I always cut the oil in half and add applesauce.  I didn't have cloves, so I increased the amount of cinnamon. 

Ingredients

• 3 cups canned pumpkin puree
• 3/4 cups vegetable oil and 3/4 cup applesauce
• 3 cups white sugar, 1 cup brown sugar
• 6 eggs
• 4 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons salt
•   3 teaspoons ground cinnamon
• 1 1/2 teaspoons ground nutmeg

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
2. In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

I think they came out a little too sweet.  If I make it again, I will cut down the sugar.  I'm sure the frosting didn't help any in the sugar content...but hey, it was screaming, "I NEED FROSTING".